Bake Along #62 – Surprise Inside Chocolate Hearts Cake
I have never tried a surprise inside cake all these years. And am really excited and happy that I did it today and all the more happy that it is all chocolaty. Surprise inside cakes were predominantly done by Amanda Rettke of Iam Baker and you can read what is all about these surprise inside cakes and you will be really surprised to see how many possible ways these surprise inside cakes were made. Amanda has also recently released a book on quite a lot of surprise inside cakes. My version here is not very perfect as am not happy that the hearts are not placed in the center. But yeah, they were a surprise and am just going to be very happy about the result as I have quite a lot of other stuffs to discuss here
The method in which I have made both the chocolate and vanilla cakes are not the regular creaming method which is predominantly used in most of the recipe that we have been trying ever since. When I first bought Cake Bible by Rose Levy Beranbaum almost 2 years ago, it was my companion for about a couple of months. I have been reading it over and over again and though I might not have baked as much as I would have read it but the science and facts about baking were unconsciously deep rooted into my mind. When I used to try out recipes the method in which all the recipes in Cake Bible were not beating up butter and sugar together first but then dry ingredients were being beaten up first and butter was added to them and liquid ingredients the last. I was not happy about it, I don’t know why but its weird. But I know Cake Bible gives results and I used to pick up the ingredient list and use them on the regular creaming method and I was yes quite happy with what I was doing.
Recently enough when I had to discuss about cake bible again with one of my friends, I felt so guilty about not using the recipes in the book as much as I have read them. I decided to relive cake bible. I decided to bake more recipes using the Reverse Creaming Method. To start this off, I wanted to try out the perfect pound cake for the Vanilla and the perfect chocolate butter cake for Chocolate. And to make it valentine it was also a great idea that I will try out both the cakes the same week and quite a lot of desires satiating in just a day
In reverse creaming method, the dry ingredients along with sugar are beaten first and butter along with a little of the liquid ingredient that also contains the eggs, is added to moisten the dry ingredients first. Then speed is increased while beating to strengthen the batter and get in some air that is needed for the structure. The remaining liquid ingredients are added finally in batches of two or three.
In creaming method, butter and sugar are beaten up first that will drive air into the batter which acts as the main leavening process. Eggs are added next one by one that emulsifies the fat and flour is added finally alternating with liquid ingredients.
In creaming method, while beating butter and sugar it ideally calls for beating for 5 to 7 minutes on medium high speed that creams up sugar and butter which is driving the air and that is the key to having the right texture to the cake. And while adding the flour and liquid ingredients alternating them, it is required not to over beat them in order not to deflate the structure that was created by creaming butter and sugar. If a beginner would do this process if the flour part was over beaten, then the total structure of the cake would be lost not even knowing why it was so.
That is why the reverse creaming comes in handy for beginners where there is no fear of over beating or not beating at all. Rose Levy’s instructions with clear timing and speed control over the addition of every ingredients and a final set of explanation of why certain things are added and facts behind them are totally mind blowing.
When I read through them again, I felt like I re-found a lost diamond ring
I also know a few who, after buying the cake bible, would repent over it, because the book does not have any colourful pictures across each recipe and the steps do not have any pictures at all. I would say, that should add more beauty to a recipe book that also speaks science and facts. Am glad I will start another journey with cake bible and this is my way of giving gratitude to one of the awesome cake books that one could ever come across.
I am going to use the exact measurements in weight that way I will be very sure about the results
Perfect Pound Cake
- Milk – 45 gms
- Eggs – 3 Large (150 gms)
- Pure vanilla extract – 1 1/2 teaspoons
- Sifted cake flour – 150 gms
- Sugar – 150
- Baking powder – 3/4 teaspoon
- Salt – 1/4 teaspoon
- Unsalted butter – 184 gms, softened
Perfect All-American Chocolate Butter Cake
- Dutch-processed Cocoa powder – 63 gms
- Boiling water – 236 gms
- Eggs – 3 large (150 gms)
- Pure vanilla extract – 2 1/4 teaspoon ( 9 gms)
- Sifted Cake flour – 235 gms
- Sugar – 300 gms
- Baking powder – 1 tablespoon
- Salt – 3/4 teaspoon
- Unsalted butter – 227 gms, Softened
- Extra – Milk chocolate – 100 gms, chopped
Perfect Pound Cake
1. Pre-heat oven to 180 degree C. Line up 4 inch by 9 inch loaf pan with butter paper and grease with butter.
2. Whisk together the eggs and then add milk and vanilla and combine them thoroughly. Keep aside.
3. Add cake flour, baking powder, salt and sugar into the bowl of your electric beater.
4. Beat the dry ingredients for 30 seconds until they are completely mixed.
5. Add the butter. Check that number there
6. Add 1/4th of the egg mixture and start beating on low speed.
7. Beat on low speed until the fat is completely incorporated and the dry ingredients have been moistened up.
8. Increase the speed to high and beat for 1 minute and 30 seconds. I was looking at the clock and just sticking to this time. This is going to develop the structure to the cake.
9. Add the remaining liquid ingredient in 2 parts beating for 20 seconds on medium speed after each addition.
10. And thats how your final batter looks like
11. Pour the batter into the prepared loaf tin and smooth the top. Bake in the pre-heated oven for 30 to 40 minutes at 180 degree C. A toothpick inserted into the center of the cake should come out clean. Cool on wire rack.
12. Cling wrap the cake and freeze it for 2 hours to overnight.
Perfect All-American Chocolate Butter Cake (With a surprise inside)
1. Pre-heat oven to 150 degree C. Line up 6 inch by 12 inch loaf pan with butter paper on the bottom and sides of the pan. Grease the paper with butter.
2. Add Cocoa powder in a bowl and pour the boiling water and mix well until there are no lumps. Set aside to cool completely to room temperature.
3. Whisk the eggs together in a bowl.
4. Add 1/4th of the cocoa mixture into the eggs and whisk again to combine well.
5. Add cake flour, baking powder, sugar and salt in the bowl of your electric beater.
6. Beat the dry ingredients for about 30 seconds until all of them combine together well.
7. Add the butter into the dry mixture.
8. Add the remaining cocoa mixture along with butter and start beating on medium speed.
8. Beat on medium just until the dry ingredients are moistened.
9. Increase speed to high and beat for 1 minute and 30 seconds. This process will aerate and develop the cake’s structure.9. Increase speed to high and beat for 1 minute and 30 seconds. This process will aerate and develop the cake’s structure.
10. Add the egg and cocoa mixture in 3 parts, beating for 20 seconds on medium speed after each addition.
11. Pour the batter in the prepared loaf tin and fill just half of the tin.
12. Remove the frozen vanilla pound cake and slice them into 1/2 inch thickness.
13. Use heart cookie cutter and cut them into heart shapes.
14. Start placing the heart shaped pound cakes into the half filled loaf pan. Make sure to place them next to each other. Try not to push it down, place them with very little pressure.
15. Finish arranging all the hearts.
16. Now pour the remaining batter and fill the pan 3/4th full. If you have remaining batter, use them to make cupcakes.
17. Smooth out the top and tap down few times to release any air bubbles.
18. Add the chopped milk chocolate on top of the batter. Bake in pre-heated oven for 40 to 50 minutes at 150 degree C. A tooth pick inserted into the center of the cake should come out clean.
19. Cool on wire rack.
The chocolate butter cake was so chocolaty, moist and rich. And yes I definitely had the same doubt you had. The vanilla pound cake which was baked twice, if it went too dry. No!! It was moist and it was just as fresh. And this idea of having minimal vanilla flavour inside the rich chocolate cake with wholesome chunks of milk chocolate on top.
This is one of a kind bake for Valentine’s day!! I am at total bliss with a lot of learning
This has been baked for Fondbites, Bake Along, a group of enthusiastic bakers, bake one recipe every week along with me. To join the group, send a join request in the facebook group and I will add you to the group.
Recipes of previous Bake Along can be viewed here
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